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Recipe Summary

prep:
10 mins
cook:
23 mins
total:
33 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large pot over medium
    heat. Add oil, and once it's
    hot, add onion, garlic, serrano
    pepper and corn. Stir to
    combine and cook for 2 to 3
    minutes, until onions become
    soft and translucent.

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  • Add chili powder, cumin and
    paprika and stir to combine.
    Turn up heat to medium-high
    and add chicken broth and
    1 cup water, stirring to
    combine. Add reserved
    corncobs, bring to a simmer
    and simmer for 12 to 15
    minutes.

  • Remove corncobs. Carefully
    ladle 2 cups of the chowder,
    with vegetables, into a blender
    and blend until smooth. (Be
    sure to hold down the
    blender's lid tightly with a
    towel; hot liquid will create
    steam pressure in blender.)

  • Add pureed chowder back to pot and stir to combine.
    Reduce heat to low and add
    cilantro, crabmeat, lime juice
    and salt. Stir gently and cook
    for 5 minutes.

  • Taste and adjust seasoning;
    adjust thickness by adding
    more water if needed.

Nutrition Facts

205 calories; fat 7g; cholesterol 54mg; saturated fat 1g; carbohydrates 22g; insoluble fiber 3g; protein 18g; sodium 1023mg.
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